Black Bean Breakfast Tacos
Cook’s note: For a vegan option, swap crumbled extra-firm tofu for eggs,
and shredded nut or soy cheese for shredded Cheddar.
* Use caution when handling hot peppers. Wear disposable gloves or
wash hands thoroughly in hot, soapy water afterward.
Recipe - The Fresh Grocer - Corporate
Black Bean Breakfast Tacos
Prep Time15 Minutes
Servings8
Cook Time10 Minutes
Calories200
Ingredients
2 Tbs olive oil
1 scallions, thinly sliced
1 medium poblano pepper*, seeded and chopped
15.5 oz reduced-sodium black beans, rinsed and drained
2 Tbs butter
8 eggs, beaten
8 corn tortillas
1/2 cup shredded Cheddar
1 cup salsa
1/4 cup sliced jalapeños* (optional)
Directions
1. Heat oil in a large skillet. Add scallions and poblano pepper; sauté until soft. Add beans, butter and eggs. Using a heatproof spatula, slowly stir until eggs are soft and fluffy. Remove from heat.
2. Place one tortilla on each of 8 plates. Add egg mixture to each tortilla. Top with cheese, salsa and (if desired) jalapeños. Serve hot.
Nutritional Information
- 9 g Fat
- 4 g Saturated Fat
- 15 mg Cholesterol
- 420 mg Sodium
- 22 g Carbohydrate
- 5 g Fiber
- 9 g Protein
15 minutes
Prep Time
10 minutes
Cook Time
8
Servings
200
Calories
Shop Ingredients
Makes 8 servings
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
Scallions - Green, 1 each, 1 Each
$1.49
Poblano Peppers, 1 ct, 6 oz, 6 Ounce
$1.50 avg/ea$3.99/lb
Wholesome Pantry Organic Black Beans, 15.5 oz, 15.5 Ounce
$1.49$0.10/oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
On Sale!
$6.49 was $6.99$0.41/oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each
$4.49$0.37 each
La Banderita White Corn Tortillas, 24.9 oz, 27.5 Ounce
$2.69$0.10/oz
Wholesome Pantry Organic Mild Cheddar Shredded Cheese, 6 oz, 6 Ounce
$4.49$0.75/oz
Wholesome Pantry Organic Medium Thick and Chunky Salsa, 16 oz, 16 Ounce
$3.69$0.23/oz
Jalapeno Pepper, 1 ct, 4 oz, 4 Ounce
$0.62 avg/ea$0.16/oz
Nutritional Information
- 9 g Fat
- 4 g Saturated Fat
- 15 mg Cholesterol
- 420 mg Sodium
- 22 g Carbohydrate
- 5 g Fiber
- 9 g Protein
Directions
1. Heat oil in a large skillet. Add scallions and poblano pepper; sauté until soft. Add beans, butter and eggs. Using a heatproof spatula, slowly stir until eggs are soft and fluffy. Remove from heat.
2. Place one tortilla on each of 8 plates. Add egg mixture to each tortilla. Top with cheese, salsa and (if desired) jalapeños. Serve hot.